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Blueberry Cream Muffins

4 eggs
2 c. sugar
1 c. vegetable oil
1 tsp. vanilla
4 c. all purpose flour
1 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
2 c. (16 oz.) sour cream
2 c. blueberries, fresh or frozen

In bowl, beat eggs. Add sugar. While heating, slowly pour in oil. Add vanilla. Combine dry ingredients. Add with the sour cream to egg mixture. Gently fold in bleberries. Spoon in greased muffin tins or use paper baking cups. Bake at 400 degrees for 20 minutes. Makes 24 muffins.

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